View Pit Stop page for race #6 by mohsinhafeez1993@gmail.com — Ghost race
View profile for Mohsin (mohsinhafeez1993@gmail.com)
| Official speed | 10.86 wpm (283.98 seconds elapsed during race) |
|---|---|
| Race Start | January 21, 2015 7:08:49am UTC |
| Race Finish | January 21, 2015 7:13:33am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 92.0% |
| Points | 0.00 |
| Text | #427 (Length: 257 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella transitions from regular liquid crystal to more disordered states. |